You can keep the base of the arugula pesto in the fridge for up to 24 hours or freeze it.

If you freeze it, I suggest you put it in a container for ice cubes: every cube is enough for a serving.

Hint!: The base of the sauce should be frozen before adding the grated Parmesan, otherwise can get bitter and/or sour. The Parmesan must always be added to the pesto just before eating it, to keep your sauce taste fresh and fragrant.